I am a big fan of scones. Served with some jam and clotted cream a real treat. Unfortunately, clotted cream is extremely rare to find here in Germany. That’s why I love scones that don’t need cream, jam, or anything else added. Scones that are good to eat as they are ;) Delicious little fellas like these Chocolate Walnut Scones. You can have a coffee on the side, of course, but nothing else is needed. A perfect snack/dessert you can take anywhere ;)
Making clotted cream at home is actually not very complicated, tbh. All you have to do is heat up heavy cream in the oven and keep it at a certain temperature for a few hours. The cream loses moisture in the process and turns into clotted cream. Anyone can do that. However, I don’t think it makes much sense to run an oven for 10-12 hours – only to get a small bowl of clotted cream. Depending on the energy consumption of your oven, that adds up to several euros worth of energy. If you prepared several kilos of clotted cream at once it’s ok, but who needs so much clotted cream for only a few scones ;P
As I mentioned already – these scones here are great without any accompanying bells and whistles. Thanks to chocolate and walnuts, you can snack on them just like that. A coffee to dunk them is still nice to have though.
Scones are easy to prepare. Pretty much all of them. All you have to do is mix the ingredients in a bowl and then shape the scones as you like. In most cases, I cut the dough into small triangles, pretty much like small, thick pizza slices. These scones here have been cut out with a round cookie cutter. Both preparation methods work well.
For the perfect texture and consistency of scones, you should not overwork the dough. The butter should definitely not get too warm while mixing the dough. The moment the butter gets warm and soft it will form a stronger bond with the flour and that results in a compact and tougher texture. Small pieces of butter throughout the dough give the scones a fluffy and airy texture. But be warned – if the pieces of butter in the dough are too large, they will melt and the butter will leak out and end up on the baking sheet. Nobody wants that ;P
I don’t want to discourage you to bake scones – far from that. You just need to know what needs to be done and what could happen if you do something wrong. The preparation is still pretty simple all in all ;) If the first attempt does not work out 100% perfect, the second attempt will be, for sure.
This recipe for scones is one of many recipes here on the blog. If you want to try more you should definitely check the other recipes here. In my opinion, all excellent… I know, I have to say that, because I created all of them… but they are actually all fantastic ;P
More recipes for delicious scones
Nectarine Orange Scones
Banana Bread Scones
Strawberry Scones
Cheddar & Bacon Scones
Apple Pie Scones
Rhubarb Vanilla Scones
INGREDIENTS / ZUTATEN
(8 scones)
2 cups (260g) all-purpose flour
1 tbsp. baking powder
1 tbsp. brown sugar
1 tsp. salt
5.3 oz. (150g) butter, cold
1/2 cup (120ml) buttermilk, cold
2 medium eggs
1 tsp. vanilla extract
3.5 oz. (100g) semi-sweet chocolate, chopped
2.5 oz. (70g) walnuts, chopped
1 small egg
1 tbsp. heavy cream
some coarse brown sugar
(8 Scones)
260g Mehl (Type 405)
1 EL Backpulver
1 EL brauner Zucker
1 TL Salz
150g Butter, kalt
120ml Buttermilch, kalt
2 Eier (M)
1 TL Vanille Extrakt
100g Zartbitterschokolade, gehackt
70g Walnüsse, gehackt
1 Ei (S)
1 EL Sahne
etwas brauner Zucker
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Chop the chocolate and walnuts and set aside.
2. Add flour, baking powder, brown sugar, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and cut into pea-sized pieces with a pastry blender*. Mix the buttermilk with the eggs and vanilla extract, add to the bowl, and mix in. The dough will be very wet and sticky. Add the chopped chocolate and walnuts and fold in. Transfer the dough to a well-floured surface and flatten it to a thickness of about 1 inch (2,5cm). Use a large cookie cutter* (about 3 inches/8cm) and cut out rounds – place on the prepared baking sheet with some space in between. Collect scraps and cut out more scones.
3. Mix the egg and heavy cream and brush the scones with it. Sprinkle with some coarse brown sugar and bake for about 20-22 minutes until nicely browned. Take out of the oven and let cool down on a wire rack. Serve slightly warm.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Schokolade und Walnüsse grob hacken und zur Seite stellen.
2. Mehl, Backpulver, braunen Zucker und Salz in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken dazugeben und mit einem Teigmischer* in etwa erbsengroße Stücke zerteilen. Die Buttermilch mit Eiern und Vanille Extrakt verrühren, zur Schüssel dazugeben und untermischen. Der Teig wird sehr feucht und klebrig sein. Gehackte Schokolade und Walnüsse dazugeben und unterheben. Den Teig auf eine gut bemehlte Fläche geben und etwa 2,5cm dick ausrollen bzw. einfach flach drücken. Mit einem großen Cookie Cutter* (etwa ⌀8 cm) Scones ausstechen und mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Reste sammeln und weitere Scones ausstechen.
3. Das Ei mit der Sahne verrühren und die Scones damit bestreichen. Mit etwas grobem braunem Zucker bestreuen und etwa 20-22 Minuten backen – die Scones sollten schön Farbe bekommen haben. Aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Am besten leicht warm servieren.
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Here is a version of the recipe you can print easily.
Print
Chocolate Walnut Scones
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 8 1x
- Category: Scones
- Cuisine: Great Britain
- Diet: Vegetarian
Description
Not only good for tea time – these delicious Chocolate Walnut Scones are great all day long. Plain or with a bit of clotted cream and jam on top… so good!
Ingredients
2 cups (260g) all-purpose flour
1 tbsp. baking powder
1 tbsp. brown sugar
1 tsp. salt
5.3 oz. (150g) butter, cold
1/2 cup (120ml) buttermilk, cold
2 medium eggs
1 tsp. vanilla extract
3.5 oz. (100g) semi-sweet chocolate, chopped
2.5 oz. (70g) walnuts, chopped
1 small egg
1 tbsp. heavy cream
some coarse brown sugar
Instructions
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Chop the chocolate and walnuts and set aside.
2. Add flour, baking powder, brown sugar, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and cut into pea-sized pieces with a pastry blender*. Mix the buttermilk with the eggs and vanilla extract, add to the bowl, and mix in. The dough will be very wet and sticky. Add the chopped chocolate and walnuts and fold in. Transfer the dough to a well-floured surface and flatten it to a thickness of about 1 inch (2,5cm). Use a large cookie cutter* (about 3 inches/8cm) and cut out rounds – place on the prepared baking sheet with some space in between. Collect scraps and cut out more scones.
3. Mix the egg and heavy cream and brush the scones with it. Sprinkle with some coarse brown sugar and bake for about 20-22 minutes until nicely browned. Take out of the oven and let cool down on a wire rack. Serve slightly warm.
Notes
Let the baking begin!
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